Chips and Salsa dè Rosa(GF)
Yellow corn chips served with locally crafted salsa.
Three Little Pigs
Three mini corn dogs. We took Field Roast dogs, dipped them in our homemade cornmeal batter and fried ’em up. Served with Aardvark spiced ketchup and yellow mustard.
Obi-Won-Ton Plate (NV)
Sesame wontons filled with goat cheese, tamarind and spinach served with lemon ginger sauce.
Toasted homemade crostini served with Heirloom cherry tomato Pomodoro.
Leia’s Tacos (GF)
Two hard or soft taco shells filled with GLC’s house made vegan taco ‘meat’, shredded romaine, diced tomatoes, and shredded aged cheddar. Served with side of salsa.
GLC Nachos (GF)
Corn chips, jalapenos, green chiles, black olives, pepper jack cheese, roma tomatoes, green onions and salsa.
Add vegan taco meat – 1.82
Add seasoned black beans – 1.82
Add vegan cheese – 2.27
Spicy Arugula Artichoke Dip
Fresh arugula and artichoke hearts blended into a creamy dip with a touch of ceyene. Topped with Parmesan and baked. Served with pita wedges.
(Not available for takeout)
Two corn tortillas filled with sharp white cheddar, queso fresco, green onions and tomatoes, topped with Spanish red sauce and served with forbidden rice and house green salad.
Add GLC’s vegan meat – 1.82
Two crimini mushroom filled tamales topped with Spanish red sauce and queso fresco. Served with forbidden rice and house green salad.
All sandwiches served with your choice of house
salad, cup of soup or chips and salsa. If you want it vegan, just ask!
Vegan ‘ham’, green chilis, cheddar, baby greens, Roma tomato and chipotle aioli on a toasted whole-wheat hoagie bun.
Lentil-sage Field Roast, apricot chutney, primrose Brie, fresh arugula and roma tomatoes toasted on ciabatta.
Lentil-sage Field Roast, roasted red onions, fresh mozzarella and creamy roasted garlic spread on toasted ciabatta bread. Served with vegan au jus.
Garlic roasted Portobello mushroom cap, grilled red onions, mozzarella cheese and baby field greens. Finished with a house-made roasted Roma tomato aioli on toasted ciabatta.
Roasted tomato Field Roast, Ementhaler Swiss cheese, sauerkraut and house made remoulade, on toasted marbled rye.
Our gourmet grilled cheese done with Primrose Brie, fresh Mozzarella and aged Gouda with fresh Roma tomatoes on marbled rye. (add Field Roast – 1.82)
Wrap of Khan
Fajita seasoned strips of Field Roast tossed with grilled red onions and red bell peppers, melted pepper jack cheese and diced tomatoes. Drizzled with chipotle aioli and wrapped in a sun-dried tomato tortilla.
Greek spiced house made seitan sliced thin served in a warmed pita with Romaine lettuce, Roma tomatoes, Feta cheese and our own special tzatziki sauce.
Vegan ‘ham’ marinated in a tangy house made BBQ sauce, sharp cheddar cheese, sliced tomatoes and baby field greens served on toasted ciabatta bread.
GLC’s own vegan burger patty, Dijon-mayo spread, grilled onions, lettuce, tomato and your choice of cheese on a toasted onion bun. Served with a pickle spear.
GLC’s own vegan chickpea salad and provolone cheese on a toasted whole-wheat hoagie with Romaine lettuce and fresh tomato. Served with a pickle spear.
Salacious B. Crumb
Vegan maple sausage, tofu deviled ‘egg’ shmear, spinach, tomato and cheddar cheese on a pretzel bagel. Served ala carte.
Happy ‘ham’ on marbled rye with vegan creamy roasted garlic spread and melted mozzarella. Finished with fresh sliced Roma tomato accompanied with leaves of baby spinach and basil
All dressings are house made and vegan
Sliced red beets, Granny Smith apple sticks, maple candied walnuts and Feta cheese on a bed of baby spinach leaves dressed in a sherry vinaigrette.
Sliced Granny Smith apples, golden raisins, spiced-candied almonds and goat cheese on a bed of mixed field greens dressed with a creamy balsamic vinaigrette.
Vegan ham, mushrooms, tomatoes, cucumber and baby arugula tossed in ranch dressing and topped with vegan bacon bits and toasted sunflower seeds. Served with rustic bread slices.
Portobello Mushroom Salad
Baby field greens, pine nuts, aged Gouda and sun dried tomatoes tossed in vegan sherry basil vinaigrette topped with a sliced garlic roasted Portobello cap. Served with rustic bread slices.
Tofu “Chicken” Caesar Salad
Romaine lettuce tossed with Caesar dressing, grated Parmesan cheese, house made garlic croutons and topped with savory marinated roasted tofu slices.
Soup and Salad
Small house salad served with one of our delicious home made soups.
Cup – 7.27
Bowl – 9.77
Substitute a specialty salad – add 3.64
Served with sliced rustic bread
Split pea and vegan ‘ham.’
Cup – 4.09
Bowl – 5.91
Soup du jour – ask for today’s selection.
Cup – 4.09
Bowl – 5.91
Ask your server for today’s delicious vegan selections.
(NV) – Not available vegan. (GF) – Gluten free. * – Not available for takeout.
Our kitchen proudly serves you grub until 10pm Sunday-Thursday and 11pm on Friday and Saturday!